Your daily values may be higher or lower depending on your calorie needs. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor. If you liked this recipe (I mean… the best Baked pasta with eggplant recipe! Step 2 If you liked this recipe (I mean… the best Baked pasta with eggplant recipe! Add them to freshly made tomato sauce that has cooled. Most people won't think twice about serving basic cornbread when is on the table. If you’re using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. Drain. Drizzle the oil over the top of the veggies and sprinkle with salt. Allrecipes to the rescue! Remove the seeds from the tomatoes, dice them, and sauté them in a pan with a clove of garlic, some extra-virgin olive oil, and a pinch of salt for about ten minutes, then set aside. Boil the cannelloni in salted water for 4 minutes, then … Required fields are marked *. Boil the rigatoni and drain while still al dente. | Privacy | Terms, The Amusing Baked Eggplant Pasta Anelletti. Get veggies into EVERY meal with my ebook! Boil the rigatoni and drain while still al dente. Add garlic and some parsley stems; Add the Tomato Passata and let everything cook at low heat for 15-20 minutes; Create some strips off the grilled eggplant slices and add to the sauce; Keep cooking the sauce for another 10 minutes at low heat. This recipe is very plain. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. https://www.italianrecipebook.com/italian-recipes-with-eggplant When you boil the pasta cook it for only half of the time written in the package, You can prepare all the ingredients the day before and cook it before serving, Make sure the eggplants do not have too many seeds, Once fried, dry the eggplants in paper to remove the excess oil, For a healthier version, you can use baked eggplants, Dry the eggplants in paper to remove the excess oil. I salted slices of peeled eggplant and let it sit for 30 minutes. Add comma separated list of ingredients to exclude from recipe. Top tips for making the best-baked eggplant pasta, Recipes with eggplants you might also like, Baked Sicilian Anelletti Pasta in Eggplant Boats, Vegetarian Rice Timbale with Grilled Eggplants Recipe, Traditional Pasta Alla Norma with Eggplants, Pasta with Swordfish Ragu and Fried Eggplants, The Spooky Pasta With Black Ink Cuttlefish Recipe, 4 oz – 200 gr scamorza or provola or mozzarella, 3 oz – 100 gr of ricotta salata or pecorino or parmesan, Lay on a kitchen paper towel to absorb the oil and add salt for seasoning, In a bowl mix together the half cooked Aneletti and the tomato sauce, Coat the base and the edges of the pan with the eggplant slices. C.F E P.IVA reg.imprese trib. I won't be sharing your email with anyone else....no matter how nicely they ask. Your email address will not be published. Peel the eggplants and cut them in slices length wide, Fry them in abundant extra virgin olive oil, Lay on a kitchen paper towel to absorb the oil and add salt, Cook the Anelletti in boiling water, but only half of the time written in the package, In the meantime prepare the tomato sauce simmering it in a pan with the basil leaves and 1 tsp of salt, In a bowl mix together the half cooked Anelletti and the tomato sauce, Season them with grated Ricotta Salata, or Pecorino or Parmesan, Prepare the baking pan by coating the base and the edges with extra virgin olive oil and abundant bread crumbs, Coat the base and the edges of the pan with the slices of eggplants, Cut the remaining eggplants in chunks and add to the seasoned Anelletti, Pour the Anelletti inside the baking pan only half way, Lay chunks of scamorza or mozzarella cheese in the middle of the ring, Cover with the remaining Anelletti and sprinkle with breadcrumbs, Cook in a hot oven at 350 F – 180C for 30 minutes, Wait at least 20 minutes before turning it over a serving dish, « Sicilian Caponata Recipe Creamy Vegetables In A Sweet And Sour Sauce, Easy Baked Frittata With Wild Mushrooms ». Your email address will not be published. Allrecipes is part of the Meredith Food Group. In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes. Vegetarian and can easily can be made gluten free and dairy-free. Kosher salt and freshly ground black pepper, 3 cups Tomato & Eggplant Soup (see link below), 5 tablespoons freshly grated Italian Parmesan cheese, divided, 2 tablespoons unsalted butter, small-diced. When roasting the eggplant, line the pan with nonstick foil to make it easy to remove. Check other tasty Italian recipes on my website! https://barefootcontessa.com/recipes/baked-pasta-with-tomatoes-eggplant Quick easy and tasty! Cook pasta according to package directions. After reading the reviews, I decided to use it as a “base” recipe. If you want to keep this dish a vegetarian one, then you don’t have to do anything else – if you are a meat eater, then perhaps you want to add some nice pieces of ham in the middle of the tray, just for extra taste. Combine the pasta with the tomatoes and eggplant, add some shaved provola cheese, and bake at 350°F for 15 minutes. Your email address will not be published. Add eggplant, stirring gently. I really liked this recipe. Your privacy is important and I totally respect it. Preheat the oven to 500 degrees. Required fields are marked *. Place three (6-inch) gratin dishes on a sheet pan and set aside. This sounded the easiest, so I made it! TNNers, not only did I find a way to ENJOY eating eggplant, but I found a new recipe that the whole family loves! Make the arrabiata sauce by heating a large pan over medium heat. If you’re using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. As usual, I will describe every step of the cooking procedure in the video: from the grilling of the eggplant to the layering of the pasta. Roast the eggplant for 20 to 25 minutes, rotating the baking sheet half-way through the roasting time. I'm Taesha! ), remember to SUBSCRIBE to my YouTube channel and HIT the bell, to always be up to date with the tastiest and most authentic Italian food! Sorrento-Style Cannelloni, a Taste of the Amalfi Coast at the Dinner Table, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Rich, simple to prepare, delicious, and easy to take on-the-go, baked pasta is a real wild card that we often underestimate. I also added artichoke hearts to the sauce. Let’s start with an unusual version we’re sure will win you over. Our Favorite Eggplant Pasta Dishes . Delicious and amazingly easy! Add comma separated list of ingredients to include in recipe. * Based on a 2000 calorie diet. However, eggplants kept showing up week after week in our CSA (which stands for Community Supported Agriculture. Use part of it to brush some cubed eggplant, which you will then roast in the oven. To prepare the Baked Pasta With Eggplants you must first of all prepare a simple tomato sauce. ), remember to SUBSCRIBE to my YouTube channel and HIT the bell, to always be up to date with the tastiest and … I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. Prep Time 10 … Add the fresh basil. Our recipes are easy and tasty - perfect for a weeknight meal, or your next dinner party. Serve this pairing to your friends for the tastiest, most mouth-watering vegetarian meal. I added fresh basil and oregano from my garden, salt and pepper to the sauce, and used only one garlic clove. I don’t like eggplant. To prepare this version, chop the eggplant into cubes and cook them in a pan with some extra-virgin olive oil and a pinch of salt. Baked Potatoes with Olives – Italian Style. I added some mushrooms and spinach to make it go farther and I’m glad I did cause it’s been quickly eaten up! I washed off the salt and then cut the slices into cubes. The dish was quite good. Not heavy like some pasta dishes can get. I added a bit of fresh basil and used penne pasta instead of rigatoni.